- 500 g fillet steak
- Teriyaki sauce, for coating
- Peanut oil
- Soft lettuce leaves, for wrapping
- Sweet chilli sauce, for serving
- Steamed fragrant rice, for serving
Slice the steak thinly. If the slices seem large, cut in half or even into thirds. Coat with the sauce.
Just before serving, sear in batches in a lightly oiled non-stick pan – it takes seconds.
At the table, wrap the seared steak in the lettuce leaves then dip the parcels in the sauce.
Enjoy a mouthful of warm, fluffy rice every now and again, between beef parcels.
This recipe is Korean inspired. Traditionally the meat is seared on a flat grill, but this variation is a fusion of Asian flavours – easy to put together and very enjoyable.